1cupchopped, toasted pecans(additional 1/2 cup to sprinkle on top if desired)
Instructions
Preheat oven to 350 degrees. Grease and flour three 8-inch cake pans and set aside.
Cream together the shortening and sugar until fluffy.
Add the eggs, one at a time, beating well after each addition. Continue beating for 1 minute on medium speed.
Add the cocoa and red food coloring to the creamed mixture.
Add the vanilla to the buttermilk and set aside.
Sift the flour with the salt.
Alternately add the flour and buttermilk to the creamed mixture.
Blend the vinegar and baking soda in a small bowl and beat it into the mixture.
Divide the batter between the prepared cake pans and bake 20-28 minutes. Remove from oven and allow to cool in pans for approximately 10 minutes. Turn out layers onto a rack to cool completely.
For the frosting:
Beat the butter and cream cheese in a medium mixing bowl until light and creamy.
Add vanilla and confectioner’s sugar and beat well.
Stir in pecans.
Spread frosting between layers, on top and sides of cake. Sprinkle top with additional toasted pecans.
Notes
It's important to have the eggs and buttermilk at room temperature before they are added to the batter in order to create a consistent texture. Likewise, for the frosting, make sure the cream cheese and butter are at room temperature.
Leftovers may be held at room temperature in a covered cake storage container for about a day, or stored in the fridge for up to 5 days.
To freeze, slice the cake into individual servings, wrap well in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.